Inspired by Southern-cooking traditions and flavors found right on its owners' Harpersville farm, The Pantry by Stone Hollow Farmstead designs "eat clean" cafe menus that transform local produce into fresh, sustainable, seasonal farm foods. Each day, its charming cottage-style Crestline Village home fills with the aromas of hearty soups as well as "one-pot" meals, which are simmered in traditional cast-iron cookware. These meals celebrate the work of Stone Hollow's farmers while highlighting the diversity of Southern agriculture. This eatery also doubles as a specialty food boutique, serving artisan products such as goat cheeses, preserves, and honeys that are made in small batches at the Farmstead. Onsite events such as recreational cooking classes and twice-monthly food and drink tastings give visitors even more ways to interact with local food that are easier than trying to speak fluent "cow" so they can finally ask where all that milk really comes from. The Pantry also moonlights as a one-of-a-kind venue for parties and events.
While customers waiting for Dyar's Daylight Donuts to open at 6 a.m. may consider themselves early birds, the Dyars have already been up for hours. On the job seven days a week they bake a full menu of yeast-raised, cake, and specialty donuts, rising incredibly early to ensure that every doughy treat is ready by opening time. With even more advanced preparation—at least 24 hours’ notice—the Dyars can also prepare a custom menu of donuts, muffins, and sausage rolls for catered breakfasts of 10 or more people, or one voracious clone of William Howard Taft.
When diners aren't sharing pizzas, they can instead feast on their own plate of classic veal parmigiana, shrimp pesto, baked zit, or sandwiches like the Chicken Philly, which are created with freshly baked bread that's made daily. The same goes for pasta sauces on dishes like Fettuccine Alfredo, Meat Ravioli, and eggplant parmigiana. Alfredo's Italian wedding soup—unlike Vegas wedding soup, which is traditionally served in an Elvis impersonator's boot—fills bellies with greens, savory meats, and warm, fuzzy feelings.
At Tea With Thee By Victoria, it's hard to decide on the main attraction: it could be the teas themselves, the gourmet food, or the elegant atmosphere. The teas are eclectic, ranging from a fruity cherry-ginger-orange brew to a Cold Comfort blend, designed to neutralize sniffles. The food consists of soups and salads, as well as tearoom classics: scones, finger sandwiches, and dainty sweets, which range from cupcakes to tea-infused chocolates. And the shop's flower-patterned china and three-tiered trays add a touch of understated glamour, which is only enhanced by the shop's decorations, including wintertime's Christmas trees.
When Tasia Malakasis walked into a gourmet food shop in New York City, she unexpectedly found herself face to face with her future. It was cheese?specifically, Belle Chevre, a French-style goat cheese made by hand in her home state of Alabama. It wasn't long before she was journeying down south to study the art of cheese-making. She became a genuine protege, and eventually, when the company's owner retired, she took over. Since 1989, the company has racked up numerous awards and accolades for its fine cheese, which include a pimento chevre, a Montrachet-style goat cheese, and a mint julep-inspired Southen Belle goat cheese. Their rustic creamery, housed in the old town cotton warehouse, offers both guided and self-guided tours, samples at the tasting bar, and a chance to meet the goats that help make the cheese by wrapping it up with their dexterous hooves.
The bakers at Atlanta Bread Company's many locations are up early every morning (or especially late every night) preparing the locally owned and operated company's signature styles of bread, pastries, muffins, and bagels. These range from the traditional to the flavored?such as asiago focaccia and cinnamon-raisin loaf. In the caf? section, these breads form the base of an array of signature lunch and breakfast sandwiches, as well as pastries including chocolate croissants and pecan sticky rolls. For accompaniment, the kitchen also prepares salads and soups, and gourmet coffee and lattes help warm stomachs.